These are made from scratch and taste much better than the ones you buy halfready or from the store. You can decorate them with your favorite seeds. I like my bagels with cream cheese, or fresh salad and salmon. Please tell me your toppings if you comment!
This Austrian pancake can be served for breakfast or dessert. This version makes great use of summer time fruits- peaches and blackberries. However, other combinations of fruits, fresh and dried, can be used instead.
This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli’s in the US carry it but if you can’t find it, there is a fantastic recipe for home made Quark already posted. “Recipe #476124”, it’s easy and inexpensive to make and works perfect for this recipe.
I created this recipe from my memory of the pancakes my Grandma cooked for us. These are not cake pancakes, but more like a dumpling dough. The one thing I omit is the melted butter she always added into the batter. Sauteeing the apples in butter, and serving the pancakes with butter, in my opinion, is, as Grandma would say, “gut genug!” (good enough!)
Make and share this Austrian Kaiserschmarren: Emperor’s Pancake recipe from Food.com.
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